Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Hibachi Steak

About 30 minutes prior to cooking, remove the steaks from the fridge. Season each with fresh ground pepper and pinch of salt. Let sit uncovered until ready.

In a pan over med high heat, add the cooking oil and let get hot (when the oil begins to simmer)
Add the steaks, and let sear for about 3 minutes.

Flip and sear the second side for additional:

2–3 minutes for Rare

3–4 minutes for Medium Rare

4-5 minutes for Medium

In restaurants, they cut the steak, resear the cut pieces, then serve. You can do this (using the lower time for your preferred doneness) if you can cut right in the pan you are using. This will sear as you cut so you don’t lose the juices. If you have to remove to cut, then skip this step.

Remove from pan just before its fully cooked, and allow to sit for 5 minutes before serving. That will complete the cooking process. You can now serve as a full steak or cut into cubes (and if you wish, re-heat the pan you cooked them in, and toss in the cubes for 30 seconds just before serving).